One of Montreal Canada’s most famous food items is the Bagel, a long familly tradition that is still practiced on Fairmount Av. This recipe is just about...
This is yet another great recipe from Steven Raichlen’s Barbecue Bible. Cooking on a cedar plank gives you food that great smoky flavor...
Lobster is often considered the king of shellfish and appreciated by most gourmets. This lobster calls for rock lobster and is a...
Variations on this rub have appeared in each of Steven Raichlen’s barbecue books. There are four basic ingredients-salt, black pepper, paprika, and brown...
This is an all time classic and we just couldn’t leave out of the recipe collection. As with many of our favorites it’s simplicity is baffling and is...
This is an all time classic and we just couldn’t leave out of the recipe collection. As with many of our favorites it’s simplicity is baffling and is sure to be a hit everytime.
What you’ll need:
1 can (12 ounces) beer
1 chicken (31/2 to 4 pounds)
2 tablespoons
All-Purpose Barbecue Rub (click here for recipe) or your [...]
This is yet another great recipe from Steven Raichlen’s Barbecue Bible. Cooking on a cedar plank gives you food that great smoky flavor and can be done with any type of fish, chicken or other meats. Also try with different types of wood oak, maple, cherry or apple wood planks for different flavors.
Serves: 4 to [...]
Most barbecue enthousiasts have tried to make the perfect “fall of the bone” ribs, at one point or another and, if you haven’t yet, this recipe is the perfect beginning.
This easy to make recipe makes delicious and wonderfully tender ribs every time!
Makes 4-8 servings
Ingredients
4 large baby back porc rib racks (between 2 to 3 lbs each)
1/2 cups [...]
Variations on this rub have appeared in each of Steven Raichlen’s barbecue books. There are four basic ingredients-salt, black pepper, paprika, and brown sugar-and by varying the proportions you can create an almost endless variety of flavors. For a spicier rub use hot paprika instead of sweet paprika. You could also substitute granulated sugar, light brown [...]
Garlic is widely used around the world for its pungent flavor, as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions including Eastern Asia, South Asia, South-East Asia, the Middle-East, Northern Africa, Southern Europe, and parts of South and Central America. The flavour varies in intensity and [...]
This is an all time classic and we just couldn’t leave out of the recipe collection. As with many of our favorites it’s simplicity is baffling and is sure to be a hit everytime.
What you’ll need:
1 can (12 ounces) beer
1 chicken (31/2 to 4 pounds)
2 tablespoons
All-Purpose Barbecue Rub (click here for recipe) or your [...]
This is yet another great recipe from Steven Raichlen’s Barbecue Bible. Cooking on a cedar plank gives you food that great smoky flavor and can be done with any type of fish, chicken or other meats. Also try with different types of wood oak, maple, cherry or apple wood planks for different flavors.
Serves: 4 to [...]
Most barbecue enthousiasts have tried to make the perfect “fall of the bone” ribs, at one point or another and, if you haven’t yet, this recipe is the perfect beginning.
This easy to make recipe makes delicious and wonderfully tender ribs every time!
Makes 4-8 servings
Ingredients
4 large baby back porc rib racks (between 2 to 3 lbs each)
1/2 cups [...]
Variations on this rub have appeared in each of Steven Raichlen’s barbecue books. There are four basic ingredients-salt, black pepper, paprika, and brown sugar-and by varying the proportions you can create an almost endless variety of flavors. For a spicier rub use hot paprika instead of sweet paprika. You could also substitute granulated sugar, light brown [...]